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This super simple Keto Sweet Chili Sauce recipe requires a few ingredients and 15 minutes to make. Use it as a low-carb and sugar-free replacement to the sauce that makes Asian Sticky Wings and Keto Bang Bang Shrimp possible.
Why Make This
I’m a believer in the idea that homemade food is always better than store-bought. And, that’s especially true in this Keto Sweet Chili Sauce recipe.
Besides tasting better than anything you can buy at the store, taking the 15 minutes to make it at home allows you to cut refined sugar.
Ingredients Needed
- Garlic Chili Sauce: you can pick this up in the international foods aisle at your local grocery store. I typically find this right next to the sriracha sauce as it’s made by the same brand.
- Soy Sauce: I’m using soy sauce, but you can replace it as listed in the recipe card for coconut aminos.
- Xanthan Gum: this is my favorite way to thicken sauces. A little goes a long way. If you’d like to use beef bone broth collagen or unflavored bone broth collagen, you can use two scoops of it instead.
- Keto Brown Sugar: this has a richer flavor than regular keto sweetener. However, you can substitute it for the granular or powdered versions of the keto sweetener you use.
How to Make It
Add all of the ingredients to a bowl and whisk them together (photos 1-2).
Pour the sauce into a pan and cook for 10-15 minutes or until it is thick enough for you (photos 3-4).
Top Cooking Tips & FAQs
- Storage: you can store keto sweet chili sauce in a glass jar for up to one week.
- Collagen: if you’re using collagen a scoop is about 1 tablespoon. So, you would need two tablespoons to replace the Xanthan Gum in this recipe.
This sauce will thicken the longer that it cooks. So, if your sauce gets too thick (I’ll admit I forgot about my sauce on the stove once), you can thin it out with water. Just add a tablespoon of water at a time until it returns to a consistency that you enjoy!
I enjoy using Sweet Chili sauce as a dipping sauce, chicken wing sauce or as part of other sauces. Two recipes that I love having this with is my Low Carb Bang Bang Shrimp & Keto Sweet Chili Sticky Asian Chicken Wings.
More Keto-friendly Sauce Recipes
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Easy Keto & Low Carb Sweet Chili Sauce
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Ingredients
- 1/4 cup Unseasoned Rice Vinegar
- 1/2 cup Water
- 3 cloves Garlic, minced
- 2 tbsp Soy Sauce
- 1/4 tsp Xanthan Gum, or 2 scoops Beef Bone Broth
- 1/4 cup Keto Brown Sugar Replacement, or Monk Fruit Erythritol
- 1/4 tsp Ground Ginger
- 1 tbsp Garlic Chili Sauce, add up to 1 tbsp more for added spicy kick
- 1 tsp pure sesame oil, optional
Instructions
- Add all ingredients to a large mixing bowl.
- Whisk until all ingredients are fully incorporated. If you are using Bone Broth Collagen it will be lumpy at first but just keep whisking.
- Heat a sauce pan to medium heat
- Cook the sauce uncovered for 10-15 minutes.
- Remove the pan from the heat and allow it to cool. As the sauce cools, it will thicken the sauce.
Recipe Notes
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
Rebekah G says
OMG, Davina, this sauce is Devine! The only thing I changed was using freshly grated ginger. I’m making air fried steak bites tonight and I can’t wait to use this sauce for dipping. My partner, who has diabetes, loves when I find a new recipes he can eat. Thanks 😁
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. Hope you and your husband enjoyed it.
David Mad says
HEY THERE, Davinah, Use Liquid Amino instead of Soy Sauce there no Wheat and no Soy Bean and it Taste Incredible,
Get the Bragg’s Brand its the Best!!
Thank You and God Bless You For Having Common Sense about Keto and the Proper Human Diet!!
And Your Website and Your Recopies
Davinah says
Hi David,
Thanks for the tip! I’ve tried it and agree that it’s an awesome soy and wheat free substitute. I added it as an optional swap.
Best,
Davinah
A says
Tastes just like the “real” thing. Thank you!
Davinah says
So glad that you enjoyed this! Appreciate you stopping back and leaving a review.
Sarah Bradshaw says
How long will this keep in the fridge?
Davinah says
Hi Sarah,
I’ve kept this in the fridge for about a week at the most. I tend to make the sauce when I also plan to have bang bang shrimp, bang bang sauce as a dressing or dip, and asian sticky wings. This way, it doesn’t last more than a few days.
Karen Crow says
Just what I was looking for! Do you think I could just whisk the ingredients together and pour over meatballs before slow cooking?
Davinah says
Hi Karen,
I do think that would work and it should taste great! I often toss wings in this sauce. One thing you might do is whisk all of the ingredients except the Xanthan Gum. I’d turn the slow cooker to high once the meatballs are almost done and add the Xanthan Gum at the end to thicken the sauce.
Thanks,
Davinah
Laurie says
Just tried this tonight. OUTSTANDING!!
Davinah says
Hi Laurie!
I’m so happy that you enjoyed this. Appreciate you for stopping back to share your experience.
Best,
Davinah
Lynette says
can you use this sauce to make cocktail meatballs with chili sauce and sugar free raspberry jam? it would cook in the slow cooker for 4 hours…
Davinah says
Hi Lynette!
That sounds delicious. I haven’t tried this, but I don’t see why not. I’m actually going to try this because it sounds so good!
Thanks,
Davinah
Michelle says
What is chili garlic sauce?? Is there a brand you use or can it be made?
Davinah says
Hi Michelle,
Chili Garlic Sauce can be picked up in the ethnic food aisle at most markets. It’s typically next to the sriracha and soy sauce.
Thanks,
Davinah
Tina Russell says
If you are looking for an ingredient by name there is “Sambal Oelek” which is an asian ingredient found by the soy sauces and hot sauces or asian food areas in your local supermarket. Its fairly easy to find, I get mine at Walmart in Canada. It comes in both regular and garlic. I like garlic so I buy regular and add my own crushed/diced garlic. Sambal Oelek is ground fresh red Thai chili pepper paste. I have made this recipe also using red chili pepper flakes, and also using fresh Thai red peppers,but my favourite is using both the Sambal Oelek and red pepper flakes to taste (its spicy!). YUM!! I am a canner, but so far have not found a sugar free recipe that is approved for canning. I suspect this might be okay based on the acid content, but wont bet my family’s health on that.
Davinah says
Hi Tina!
Yes – I really love Sambal Oelek and use it in this recipe often. I appreciate your comment and thoughts about canning. Since I don’t can, I wouldn’t be able to give you advice on that and agree it’s best not to make a guess!
Thanks,
Davinah
Lori Hewitt-Muhly says
This chili sauce is fantastic. I added a couple of tablespoons of finely chopped cilantro at the end and it was just amazing.
Thank you for sharing your recipes. I’ll be trying some more.
Davinah says
Hi, Lori! I loveeeeee the idea of adding cilantro at the end! So happy that you enjoyed the sauce! Thanks for stopping back to leave a comment & rating.
Sakina says
I noticed the recipe for the sauce for sticky wings and this sweet chili sauce are different…I’m making Thai lettuce wraps and the wings…which recipe do you recommend since I noticed you said you make double sweet chili sauce so you have extra for the wings and bang bang shrimp. Thanks in advance! Bye…your cheesecake was AMAZINGGGG!!! A staple for sure!
Davinah says
Hey Sakina!
I’m so happy that you enjoyed it. The recipes are virtually the same. I’m realizing the order is a bit all over the place :). The only difference is how to thicken the sauce. When I first shared this recipe, I was using collagen (unflavored or beef flavored) as a thickener. A lot of people asked me if there was a substitute. So, when I made the wings, I used Xanthan Gum to give an option for those that didn’t have the ingredient.
Hope that helps!
Davinah
Kali says
First time using Xanthan gum in a sauce. I didn’t wait for it to cool down because I was in a rush, so the xanthan gum clumped up in small chunks-oops! Lesson learned! I also added fish sauce and it turned out to be pretty close to Thai chili sauce. Thanks for sharing this recipe!
Davinah says
Ha! So happy that you enjoyed this! It’s one of my favorite sauces to make. Yes – Xanthan Gum is so powerful! Happy that it still worked out for you! 🙂
Sherry Annand says
Hi there. This recipe and the Bang Bang Shrimp look great. If using another sweetener, like Swerve, would it be a 1:1 swap? Quality sweetener is expensive where I live, so I prefer to avoid waste whenever possible.
Davinah says
Hi Sherry!
Yes – the sweetener that I use and Swerve are comparable. You can absolutely swap it 1:1. Thanks for asking.
Best,
Davinah
Dana Jackson says
Hi,
I was wondering if coconut aminos could be used instead of soy sauce? Would you need to adjust amounts or anything like that? Thank you! 🙂
Davinah says
Hi Dana!
Yes – coconut aminos will work! When I’m substituting, I usually just swap it 1:1 with soy sauce.
Thanks,
Davinah
Imagine says
This was super easy to make. I did sub with Xanthan Gum and it came out too thick. Next time I’ll know to reduce the amount to have a better consistency. Otherwise, everything else was ok and it still came out good. Just very thick. Thank you for sharing this lovely recipe.
Davinah says
Thanks for sharing that feedback! I’ll make a quick note about that substitute. I also want you to know that if it reduces too much (and gets too thick) you can simply add some water. It’ll thin the sauce out.
Catherine Dempsey-MacDonald says
How much xanthan gum did you use??
Davinah says
Hi Catherine,
I actually just made this and really enjoy it with about 1/4 tsp of Xanthan Gum. I’m going to update this post soon with a how-to for Xanthan Gum only since most people tend to use this ingredient!
Best,
Davinah
Dani says
Hi Davinah! Just curious on your thoughts of using Xanthan Gum as a sub for the Beef Bone Broth Collagen? How much would you recommend?
drdavinahseats says
Hi Dani!
I haven’t tried that but it should definitely work! I’ve swapped them before in baking and it worked perfectly.
Thanks,
Davinah
Tee says
Is there something else you can sub for the bone broth collagen if you trying to make this today?
Davinah Smith says
Hey! Do you have regular collagen? If not, the flavor will be there, but it’ll be loose. I’m using collagen as a keto-friendly thickener.
Susan says
Is the Beef Bone Broth Collagen necessary bc of the beef flavoring? Or can I use my Multi Collagen?
Davinah Smith says
Hi Susan,
I used the Beef Bone Broth to thicken the sauce. I don’t think it adds much to the flavor so feel free to use your multi-collagen. I used mine today in a compote and it worked wonderfully!